Ingredients

Method

• 1 x 440 g can pineapple rings in light syrup
• sea salt a pinch
• 7 large free-range eggs, separated
• 265 g caster sugar
• whipped cream, for serving
For the cherry compote:
• 10–12 fresh cherries, halved and stoned
• ¼ cup cherry jam
• 1 T caster sugar
• 2 T water

Method

Ingredients

1. Preheat the oven to 180°C. Melt the butter in a saucepan, then add the chocolate and remove from the heat. Allow to stand for a few minutes until the chocolate has melted, then stir until smooth.

2. Sift in the cocoa, then fold in the salt. Beat the egg yolks with half the sugar until pale and airy, then fold into the chocolate mixture.

3. Beat the egg whites until soft peaks form, then add the remaining sugar and beat until glossy. Gently fold into the batter.

4. Line a 23 cm cake tin with baking paper, spoon in two-thirds of the mixture and bake for 30 minutes, until just set. Cool, then chill for 1 hour.

5. To make the cherry compote, place the cherries, cherry jam, sugar and a splash of water in a
saucepan over a medium heat. Stir gently as the cherries soften and the jam melts to make a syrupy sauce. Simmer for a few minutes until glossy and slightly thickened, then remove from the heat and allow to cool completely.

6. Spread the remaining cake mixture over the cake and bake again at 180°C for 10 minutes. Serve just warm with the cherry compote and whipped cream.

Find more cake recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones and Biance Strydom